To start off our new series “Spring Produce Guide” we will start off with a unique vegetable that’s foreign to some and common to others. With flavor profiles that resemble celery and cucumbers, this squash can definitely elevate some of your dishes. I chose to prepare this item in raw form so it’s natural characteristic can come through.
This dish can be eaten alone with protein added or eaten as is. Either way your going to enjoy this recipe.
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Chayote Apple Slaw
-2 ea Chayote Squash
-1 ea Large Honey Crisp Apple
-4 oz Shredded Carrots
-2 oz Shredded Red Cabbage
-1/4 cup Italian Parsley
-1/2 cup Organic Canola Oil
-2 oz Lemon Juice
-1.5 tbsp Dijon Mustard
-Honey (more is better)
-Salt
-Pepper
****Tik Tok Video Available for Recipe****
1. Wash and peel chayote squash. Cut the squash into quarters and remove the seed. Lay flat and make thin slices. Set aside.
2. Wash and peel honey crisp apple. Cut the apple into quarters and remove the seeds. Lay flat and make thin slices. Set aside.
3. Wash and cut cabbage into shreds or buy precut cabbage.
4. Wash and shred any carrot of choice or buy pre-Shredded carrots.
5. Pick Italian parsley leaves (leave whole), set aside.
6. In a bowl add canola oil, lemon juice, Dijon mustard, honey, salt and pepper and give it a whisk until everything is evenly mixed. Give it a taste and adjust to your preference.
7. Add squash, apple, cabbage, carrots and all but a few pieces of parsley. Use your hands to gently toss everything in the dressing.
8. Plate and add a few pieces of parsley.
9. Always taste before serving! Enjoy!
Thanks for joining me in creating this amazing dish. If you enjoyed it as much I did then give it a share and spread the love.
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